So now you have your 2 layers of cake, what else will you need?
1 can Cherry pie filling-extra cherry
1 batch icing, buttercream (recipe follows), whipped cream icing, or sour cream icing
optional: maraschino or fresh cherries and chocolate shavings for decoration.

Place your bottom layer of cake on serving platter. Pre-ice layer with a very thin layer of icing. Put 3/4 can of cherry filling on top leaving 1/2 inch around edge free of cherries. Top with second layer. Pre-ice second layer. This will prevent crumbs from getting onto the final layer and give it a cleaner look. If you’d like you can make the icing a little on the thin side for pre-icing then add more powdered sugar to thicken it up for the final icing. Next spread the final layer thickly onto entire cake and sides and smooth out. Top with chocolate shavings and remaining or fresh cherries. If you Google images of Black forest cake there are photos that will put my cake to shame-I suppose I will just have to make another cake just to make it pretty like theirs and get a decent photo sometime! 😉 Store iced cake in fridge.

Butter-cream Icing
1/2 cup butter (or Earth-balance)
1 tsp vanilla extract
3 cups powdered/confectioners sugar
1 Tbl milk or soy
Beat until smooth! Store in refrigerator.

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